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Cheddar & Squash Breakfast Casserole

Prep Time:

30 min.

Cook Time:

1 hr. 30 min.

Serves:

12 servings

Level:

Breakfast

About the Recipe

Ingredients

  • 2 Tbsp. butter

  • 2 lb. zucchini or summer squash, shredded

  • 1 cup chopped onion

  • ½ tsp. salt

  • 1 4-oz. can mild green chiles, drained

  • 3 Tbsp. flour

  • 6 large eggs, beaten

  • 1 cup cottage cheese

  • 2 cups aged Cheddar cheese, divided

Preparation

Preheat oven to 350°F. Grease a 9-by-13-inch baking pan with butter or cooking spray.


Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add zucchini (or squash), onion and salt. Cook, stirring occasionally, until the zucchini has stopped releasing liquid and the pan is dry, 10 to 15 minutes.


Transfer the mixture to a large bowl. Stir in green chiles and let cool at least 10 minutes.


Stir in flour until combined. Add eggs, cottage cheese and 1 cup Cheddar and stir to combine. Pour into the prepared pan. Top with the remaining 1 cup Cheddar.


Bake until the casserole is set and the cheese is beginning to brown, about 45 minutes. Let cool about 10 minutes before serving.

1283 Cheesefactory Road
Shelburne, VT 05482

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1283 Cheesefactory Rd

Shelburne, VT 05482

802-233-5131

hello@killeencrossroadsfarm.com

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© 2023 Killeen Farm
Proudly created by Rely on Rach with Photography by Chadwick Estey, Rachel Averitt, Katie Palatucci

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